Celeriac topped fish pies

Total Time
1:20
Prep
0:20
Cook
1:00
Serves
4
Difficulty
Moderate
A healthier version of the classic British dish that’s bursting with flavour.
Ingredients
  • Celeriac, raw
    1000 g, peeled and cut into 2-3cm cubes
  • Semi Skimmed Milk
    500 ml
  • Semi Skimmed Milk
    2 tablespoons
  • Smoked haddock, raw
    400 g
  • Haddock, raw
    400 g
  • Onion(s)
    1 large, halved
  • Cloves, Whole or Ground
    4 individual
  • Bay leaf, dry
    1 leaf/leaves
  • Spinach
    260 g
  • Low Fat Spread
    65 g
  • Plain White Flour
    50 g
  • Dill, Fresh
    1 teaspoons, roughly chopped
Instructions
  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the celeriac on a baking tray and roast for 35-40 minutes, until tender and golden.
  2. Meanwhile, put 500ml milk in a large pan with the fish, onion, cloves and bay leaf. Bring to a simmer and poach for 4-5 minutes until the fish is just cooked. Use a slotted spoon to lift the fish from the milk and set aside. Remove the onion, cloves and bay leaf from the milk and discard, saving the poaching liquid.
  3. Heat a splash of water in a wide pan, add the spinach and cook for 1-2 minutes until wilted. Remove from the pan, squeeze out any excess moisture and roughly chop.
  4. Melt 50g of the low-fat spread in a large pan, then add the flour. Stir to make a paste, then cook for 2 minutes. Gradually add the poaching liquid, stirring to combine. Bring to a simmer and cook for 2 minutes, until the sauce thickens. Flake the cooked fish into large pieces and stir into the sauce, along with the cooked spinach and the dill. Season to taste.
  5. Mash the roasted celeriac with the remaining low-fat spread and the 2 extra tablespoons milk, then season to taste.
  6. Put the fish mixture into a baking dish and top with the mash. Bake for 20 minutes, until golden and bubbling.

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